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1
Place the tortilla on a microwave-safe plate between two damp paper towels.
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2
Lightly mist a medium microwave-safe bowl with spray.
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3
Add the egg whites.
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4
Microwave the egg whites for 30 seconds on low.
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5
Continue microwaving them in 30-second intervals until they are just a bit runny on top.
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6
Then stir them with a fork, breaking them apart into large pieces.
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7
By the time you scramble and stir them, the residual heat should have cooked away the runniness.
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8
If they are still undercooked, microwave them in 10-second intervals until just done.
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9
Set aside.
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10
Microwave the tortilla on high until warm, 10 to 20 seconds.
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11
Discard the paper towels and spoon the cooked eggs in a 3-inch-wide strip down the center of the tortilla, leaving 1 inch bare at each end of the strip.
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12
Top the eggs with the cheese, followed by the tomato.
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13
Fold the bare ends of the tortilla toward the center, and then roll the sides over the filling to form a burrito.
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14
Cut the wrap in half on an angle.
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15
Serve immediately.
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16
Follow the directions above, but instead of heating the tortilla in the microwave, wrap it completely in foil, and then heat it in a 400F oven for 4 to 5 minutes.
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17
And instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.
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18
Calories: 241
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19
Protein: 27g
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20
Carbohydrates: 25g
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21
Fat: 5g
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22
Saturated Fat: 2g
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23
Cholesterol: 10mg
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24
Fiber: 2g
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25
Sodium: 560mg
